Start the day with scrambled egg quesadillas with Johnsonville Sausage Strips (all photos © Johnsonville).
 However you like your morning eggs—or pancakes, for that matter—serve them with Sausage Strips.
 Lunchtime: How about grilled cheese and tomato with Sausage Strips? You can also add the Strips to egg salad, ham, turkey and other sandwiches.
 Pimp your cheeseburger with Sausage Strips.
 Sausage Strips are naturals with salads, from a Caesar salad or spinach salad to this Mexican “Cobb” Salad (recipe at right).
 How about an SLT, the Sausage Strip version of a BLT? Add avocado slices or guacamole for a SLAT.
 Need a snack? Make about nachos with diced or crumbled Sausage Strips. BYOB.
 Johnsonville Sausage Strips are available in four varieties.
Here’s a great idea: sausage strips shaped like bacon, that are much more versatile than whole or sliced sausage links. Such are the innovative new Johnsonville Sausage Strips, made from product made from delicious, high-quality sausage that is fully cooked, crisps in a minute or two in the microwave, and add protein, however you serve it.
For breakfast, lunch or dinner, these Sausage Strips can be used whole, crumbled, chopped or minced:
There are four different flavor profiles:
We’ve been using the Sausage Strips to replace bacon. It’s a different flavor, of course; but since the Strips are already cooked, they just need to be heated for 1-2 minutes in the microwave—or in a stove top pan if you prefer.
A bonus: There’s no bacon grease spatter or a greasy pan to clean.
There’s also less shrinkage than with bacon.
Find a store locator here.
And take a look at these yummy ways to use Johnsonville Sausage Strips for breakfast, lunch, dinner and snacks.
20 WAYS TO USE JOHNSONVILLE SAUSAGE STRIPS
Biscuit Sandwiches. Eggs any stile with Sausage Strips.
Breakfast Quesadilla. Add another layer of flavor.
Sausage & Eggs. No need to fry bacon and clean the bacon grease.
BBQ Pulled Pork & Sausage Sandwich (Or Platter). Add another layer of flavor to this favorite.
Burger. Try sausage cheeseburger instead of a bacon cheeseburger.
Salad: For a Crispy Chicken & Sausage Salad, use diced chicken and sliced Sausage Strips. Add to a spinach salad. Or create a new version of the Caesar Salad. And try the Tex-Mex “Cobb” Salad (recipe below).
Hot Dog. Double the flavor by sliding a Sausage Strip in the roll with a hot dog or brat.
Sandwiches. Add to any sandwich. How about a BST instead of a BLT? And a sausage strip grilled cheese?
Bloody Mary. Add a Sausage Strip garnish to the celery stalk.
Cheese Plate. Add some Sausage Strips to the cheeses, fruits, nuts and breads.
Crostini. Toast slices of baguette or other bread, and top with a spreadable cheese (how about pimento cheese?) and Sausage Strip slices.
Jalapeño Poppers. Wrap poppers in Sausage Strips (great with beer).
Nachos. Garnish with crumbled Sausage Strips.
Popcorn. Cut slices and toss with popcorn. You can add grated parmesan cheese, too.
> COCKTAILS & SNACKS
Mac & Cheese. Top with sliced or crumbled Sausage Strips.
Pasta. With red sauce, white sauce or olive oil, add sliced or crumbled Sausage Strips.
Sausage Gravy. Stir diced or crumbled Sausage Strips into white gravy.
Skewers. Add Sausage Strips to any combination of proteins and vegetables. How about a surf and turf of scallops or shrimp wrapped in Sausage Strips? How about potato tots wrapped in them?
Surf & Turf. Add a Strip to grilled fish or shellfish.
Turf & Turf. Add a Strip to grilled or roasted meat and poultry.
We haven’t tried dipping sausage strips in chocolate, as confectioners have done with bacon and called “pig candy.” Nor have we used such confections to top ice cream.
But there’s no harm in trying!
RECIPE #1: TEX-MEX “COBB” SALAD
While not a Cobb Salad per se, this salad is arranged with the ingredients grouped together, as in a classic Cobb.
Romaine or lettuce of choice
Sausage Strips, sliced
Onion/scallion of choice, sliced
Optional: sliced bell pepper, jalapeño
Garnish: cilantro, tortilla strips
Dressing of choice: blue cheese, ranch or the lime vinaigrette recipe below
1. MAKE the dressing.
2. TEAR the lettuce into bite-size pieces.
3. DICE the tomato and slice the avocado, onion, Sausage Strips and optional ingredients.
4. WASH the cilantro, remove the stems and pat dry the leaves. Set aside.
WHAT TO DO WITH CILANTRO STEMS
Cilantro stems have just as much flavor as the leaves, but are too chewy to use as is.
Instead, you can:
Chop them, and then add them to the salad or use as a garnish.
Toss them into marinades.
Pickle them for a sandwich condiment.
Purée the stems for use in hummus, pesto, salsa, etc.
Here’s a recipe for a green sauce made with cilantro stems.
RECIPE #2: LIME VINAIGRETTE DRESSING
The lime juice in this recipe replaces vinegar, and has a distinctly Mexican flavor.
The recipe also has honey, which our Mom preferred. We, instead, leave it out to cut down on our daily sugar intake.
If you wish to do the same, you can add a pinch of sugar or a drop of honey.
And if you like heat in your food, you can add red chile flakes instead of the black pepper.
¼ cup fresh lime juice
2 tablespoons honey
½ teaspoon cumin
1 clove garlic, finely minced
½ teaspoon salt
4 tablespoons extra virgin olive oil
Freshly ground black pepper to taste (or chile flakes)
1. COMBINE all ingredients in a blender and emulsify. Alternatively, whisk together the first five ingredients. Then add the olive oil, whisking continuously. Set aside.
2. WHISK as needed to emulsify before serving.